Asparagus Soup (No. 222)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Make the soup with the points of asparagus, in the same manner as the green pease soup (No. 216 or 17) is with pease.
  2. Let half the asparagus be rubbed through a sieve.
  3. Cut the other half in pieces about an inch long.
  4. Boil the cut asparagus until done enough.
  5. Send up the cut asparagus in the soup.
  6. To make two quarts, there must be a pint of heads to thicken it, and half a pint cut in.
  7. Take care to preserve these green and a little crisp.
  8. This soup is sometimes made by adding the asparagus heads to common pease soup.
Observation
  1. Some cooks fry half an ounce of onion in a little butter, and rub it through a sieve, and add it with the other ingredients.
  2. The haut goût of the onion will entirely overcome the delicate flavour of the asparagus, and we protest against all such combinations.
Original Text
Asparagus Soup.—(No. 222.) This is made with the points of asparagus, in the same manner as the green pease soup (No. 216 or 17) is with pease: let half the asparagus be rubbed through a sieve, and the other cut in pieces about an inch long, and boiled till done enough, and sent up in the soup: to make two quarts, there must be a pint of heads to thicken it, and half a pint cut in; take care to preserve these green and a little crisp. This soup is sometimes made by adding the asparagus heads to common pease soup. Obs. Some cooks fry half an ounce of onion in a little butter, and rub it through a sieve, and add it with the other ingredients; the haut goût of the onion will entirely overcome the delicate flavour of the asparagus, and we protest against all such combinations. [207]
Notes
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